Method for preparing preserved emblic leafflower fruit based on fermentation method
By combining the yeast LGL-1 strain and parameter optimization using honey, the content of phenol compounds in fermented erythropy is improved, the problem of low phenol compounds in the prior art is solved, and the efficient antioxidant effect is achieved.
Patent Information
- Application Number
- CN202411430825.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-14
- Publication Date
- 2024-12-17
AI Technical Summary
In the prior art, the content of phenolic compounds of fermented erythropy fruits is relatively low and the fermentation time is long, making it difficult to meet the need to improve antioxidant effects.
Honey-bound yeast LGL-1 is used as the fermentation strain, and the total phenol content in the dried yeast is significantly improved by optimizing parameters during the fermentation process, such as fermentation temperature, sugar content and fermentation time.
It significantly increases the total phenol content of dried yogurt fruit, up to 12.56 mg/g, enhancing its antioxidant effect and approaching the effect of vitamin C.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of preserved fruit preparation, and in particular to a method for preparing preserved emblica fruit based on a fermentation method. Background Art
[0002] Emblica officinalis, also known as Yunnan olive, is one of the most important traditional medicinal plants in the Euphorbiaceae family. This species grows widely in tropical and subtropical regions such as China, India, Indonesia and the Malay Peninsula. Emblica officinalis is rich in a variety of bioactive substances, including antioxidants such as polyphenols, so it has significant effects in combating free radicals and anti-aging. In addition, it also has anti-cancer, anti-inflammatory, bactericidal and immunomodulatory effects. These characteristics make the Emblica officinalis a highly used medicinal material and is widely used in many medicinal systems. At the same time, in traditional Indian medicine, the Emblica officinalis is one of the raw materials for the "three fruit paste" and occupies an important position. In the Tibetan medical system, the Emblica officinalis is also considered a valuable medicinal material, and its medicinal value has been fully recognized.
[0003] Emblica contains a variety of chemical components, such as vitamin C, β-carotene, calcium, phosphorus, protein, fat, carbohydrates, as well as saponins, alkaloids, steroids, anthraquinones, terpenes, sterols, minerals, amino acids, fixed oils, etc. A large number of studies have shown that the emblica fruit is rich in phenolic compounds, such as gallic acid, ellagic acid, different tannins, and flavonoids such as rutin and quercetin. Phenolic compounds play an important role in stabilizing oxidation and antioxidant activity; therefore, increasing the content of phenolic compounds in emblica fruit has important application value for improving its antioxidant effect.
[0004] Preserved fruit is made by washing and peeling fresh fruits, protecting the color and hardening them, and then boiling them in sugar (hot processing) or candied (cold processing) and draining them. Fermented foods have high nutritional value and are widely accepted by consumers. At present, domestic research on fermented preserved fruits mainly focuses on lactic acid bacteria fermentation, such as Physalis pubescens preserved fruits, carrot preserved fruits and Jun jujube preserved fruits. In addition, many foreign scholars have fermented olives, cherries and various berries using a variety of strains to obtain better sensory properties, vitamin content and longer storage period.
[0005] Chinese invention patent 202011482531.0 discloses a method for preparing fermented emblica; the emblica is placed in a freezer and frozen and thawed twice at low temperature, then placed in a fermentation box at 80-85°C for 5-7 days, and then cooled to 70-75°C for 10-12 days. After fermentation, the moisture content of the emblica is ≤10%; the fermented emblica product obtained by this method is dark brown, slightly sweet, and the polyphenol content of the fermented emblica is 1.8mg / g to 3.7mg / g. However, the fermentation time of this invention is long, and the content of phenolic compounds in the fermented emblica obtained by fermentation needs to be further improved. Summary of the invention
[0006] In order to overcome at least one of the technical problems existing in the prior art, the present invention provides a method for preparing preserved emblica fruit based on a fermentation method.
[0007] The technical solution of the present invention is as follows:
[0008] The present invention provides a method for preparing preserved emblica fruit based on a fermentation method, which comprises the following steps:
[0009] (1) Wash and remove the core of fresh emblica fruit;
[0010] (2) putting the washed and pitted fresh emblica fruit into boiling water for blanching;
[0011] (3) adding the blanched emblica fruit to a sugar-containing aqueous solution, and then inoculating a fermentation strain for fermentation;
[0012] (4) After the fermentation is completed, the emblica fruit is taken out and dried to obtain the emblica preserved fruit.
[0013] Preferably, the blanching treatment in step (2) has a treatment time of 40 to 100 seconds.
[0014] Most preferably, the blanching treatment in step (2) is performed for 60 seconds.
[0015] Preferably, the mass fraction of sugar in the sugar-containing aqueous solution in step (3) is 15-30%.
[0016] Most preferably, the mass fraction of sugar in the sugar-containing aqueous solution in step (3) is 20%.
[0017] Preferably, the sugar is glucose.
[0018] Preferably, the mass of the blanched emblica fruit added in step (3) is 25-35% of the mass of the sugar-containing aqueous solution.
[0019] Most preferably, the mass of the blanched emblica fruit added in step (3) is 30% of the mass of the sugar-containing aqueous solution.
[0020] Preferably, the fermentation strain in step (3) is Zygosaccharomyces cerevisiae LGL-1.
[0021] Honey yeast LGL-1 is a strain obtained by the research group of the present invention in the early stage and is deposited in the Chinese Classics
[0022] Type culture
[0023] The strain deposit number is: CCTCC No.M2015545; it has been disclosed in the previous invention patent CN201610016641.5.
[0024] The inventors were surprised to find through a large number of experiments that in the process of preparing preserved emblica fruit by fermentation, the selection of fermentation strains is crucial; studies have shown that the preserved emblica fruit obtained by fermentation with honey yeast LGL-1 can significantly or even greatly increase the total phenol content in the preserved emblica fruit compared with the preserved emblica fruit fermented with other conventional strains.
[0025] Preferably, the fermentation bacteria described in step (3) is inoculated in the form of a fermentation bacteria inoculation solution.
[0026] Preferably, the inoculation volume of the fermentation bacteria inoculation solution in step (3) is 15-25% of the volume of the sugar-containing aqueous solution.
[0027] Most preferably, the inoculation volume of the fermentation bacteria inoculation solution in step (3) is 20% of the volume of the sugar-containing aqueous solution.
[0028] Preferably, the fermentation strain inoculation liquid is prepared by the following method: 1 to 3 rings of honey yeast LGL-1 are inoculated into the culture medium, and activated at 25 to 30° C. for 36 to 60 hours to obtain the fermentation strain inoculation liquid.
[0029] Most preferably, the fermentation strain inoculation liquid is prepared by the following method: taking 3 rings of honey yeast LGL-1 and inoculating it into the culture medium, activating it at 28° C. for 48 hours, and obtaining the fermentation strain inoculation liquid.
[0030] Preferably, the culture medium is prepared with water and contains: 30-60 g / L glucose, KH 2 PO 4 4-6
[0031] g / L,
[0032] MgSO 4 7H 2 O 0.1~1g / L, yeast extract powder 3~6g / L.
[0033] Most preferably, the culture medium is prepared with water and contains: glucose 50 g / L, KH 2 PO 4 5g / L, MgSO 4 7H 2 O 0.5g / L, yeast extract powder 5g / L.
[0034] Preferably, the fermentation temperature in step (3) is 30-34°C.
[0035] Most preferably, the fermentation temperature in step (3) is 32°C.
[0036] The inventors found in further research that in the process of fermenting the preserved emblica fruit using honey yeast LGL-1, parameters such as fermentation temperature, inoculation volume of the fermentation strain inoculation liquid, added mass of the emblica fruit, and sugar content are very critical; the total phenol content of the preserved emblica fruit obtained by fermentation under different fermentation temperatures, inoculation volumes of the fermentation strain inoculation liquid, added mass of the emblica fruit, and sugar content parameters is very different; the inventors found in the study that in the process of fermenting the preserved emblica fruit using honey yeast LGL-1, the polyphenol content of the preserved emblica fruit obtained by fermentation under the conditions of fermentation temperature of 32°C, inoculation volume of the fermentation strain inoculation liquid of 20% of the volume of the sugar-containing aqueous solution, added mass of the emblica fruit of 30% of the mass of the sugar-containing aqueous solution, and mass fraction of sugar in the sugar-containing aqueous solution of 20% is much higher than that of the preserved emblica fruit obtained by fermentation under other fermentation temperature, inoculation volume of the fermentation strain inoculation liquid, added mass of the emblica fruit, and sugar content parameters.
[0037] Preferably, the fermentation time in step (3) is 12 to 24 hours.
[0038] Most preferably, the fermentation time in step (3) is 18 hours.
[0039] Beneficial effects: The present invention provides a new method for preparing preserved emblica fruit based on fermentation;
[0040] show,
[0041] The emblica preserved fruit prepared by the method of the present invention has a total phenol content of more than 5 mg / g, and the highest can reach 12.56 mg / g under the optimal fermentation conditions of the present invention, which has a very high total phenol content; compared with the prior art, a significant improvement has been made. In addition, the inventors found in the study that the emblica preserved fruit prepared by the method of the present invention also has excellent antioxidant effect. Studies have shown that the emblica preserved fruit prepared under the optimal conditions has an antioxidant effect close to that of Vc. DETAILED DESCRIPTION
[0042] The present invention is further explained below in conjunction with specific examples, but the examples do not limit the present invention in any form.
[0043] Example 1 Method for preparing preserved emblica fruit based on fermentation method
[0044] (1) Wash and remove the core of fresh emblica fruit;
[0045] (2) Put the washed and pitted fresh emblica fruit into boiling water at 100°C for 60 seconds;
[0046] (3) Add the blanched emblica fruit into a sugar (glucose) aqueous solution, and then inoculate the
[0047] Yeast strains
[0048] The inoculum was fermented for 18 h;
[0049] (4) after fermentation is completed, the emblica fruit is taken out and dried to obtain the emblica preserved fruit;
[0050] The fermentation strain inoculation liquid in step (3) is prepared by the following method: taking 3 rings of honey yeast LGL-1 and inoculating them into the culture medium, activating them at 28°C for 48 hours, and obtaining the fermentation strain inoculation liquid; the culture medium is prepared with water and contains: glucose 50g / L, KH 2 PO 4 5g / L, MgSO 4 7H 2 O0.5g / L, yeast extract powder 5g / L;
[0051] In step (3), the fermentation temperature is 30° C., the inoculation volume of the fermentation strain inoculation liquid is 15% of the volume of the sugar-containing aqueous solution, the mass of the blanched emblica fruit added is 25% of the mass of the sugar-containing aqueous solution, and the mass fraction of sugar in the sugar-containing aqueous solution is 20%.
[0052] Example 2 Method for preparing preserved emblica fruit based on fermentation method
[0053] (1) Wash and remove the core of fresh emblica fruit;
[0054] (2) Put the washed and pitted fresh emblica fruit into boiling water at 100°C for 60 seconds;
[0055] (3) Add the blanched emblica fruit into a sugar (glucose) aqueous solution, and then inoculate the
[0056] Yeast strains
[0057] The inoculum was fermented for 18 h;
[0058] (4) after fermentation is completed, the emblica fruit is taken out and dried to obtain the emblica preserved fruit;
[0059] The fermentation strain inoculation liquid in step (3) is prepared by the following method: taking 3 rings of honey yeast LGL-1 and inoculating them into the culture medium, activating them at 28°C for 48 hours, and obtaining the fermentation strain inoculation liquid; the culture medium is prepared with water and contains: glucose 50g / L, KH 2 PO 4 5g / L, MgSO 4 7H 2 O0.5g / L, yeast extract powder 5g / L;
[0060] In step (3), the fermentation temperature is 30° C., the inoculation volume of the fermentation bacteria inoculation liquid is 20% of the volume of the sugar-containing aqueous solution, the mass of the blanched emblica fruit added is 35% of the mass of the sugar-containing aqueous solution, and the mass fraction of sugar in the sugar-containing aqueous solution is 25%.
[0061] Example 3 Method for preparing preserved emblica fruit based on fermentation method
[0062] (1) Wash and remove the core of fresh emblica fruit;
[0063] (2) Put the washed and pitted fresh emblica fruit into boiling water at 100°C for 60 seconds;
[0064] (3) Add the blanched emblica fruit into a sugar (glucose) aqueous solution, and then inoculate the
[0065] Yeast strains
[0066] The inoculum was fermented for 18 h;
[0067] (4) after fermentation is completed, the emblica fruit is taken out and dried to obtain the emblica preserved fruit;
[0068] The fermentation strain inoculation liquid in step (3) is prepared by the following method: taking 3 rings of honey yeast LGL-1 and inoculating them into the culture medium, activating them at 28°C for 48 hours, and obtaining the fermentation strain inoculation liquid; the culture medium is prepared with water and contains: glucose 50g / L, KH 2 PO 4 5g / L, MgSO 4 7H 2 O0.5g / L, yeast extract powder 5g / L;
[0069] In step (3), the fermentation temperature is 30° C., the inoculation volume of the fermentation bacteria inoculation liquid is 25% of the volume of the sugar-containing aqueous solution, the mass of the blanched emblica fruit added is 30% of the mass of the sugar-containing aqueous solution, and the mass fraction of sugar in the sugar-containing aqueous solution is 30%.
[0070] Example 4 Method for preparing preserved emblica fruit based on fermentation method
[0071] (1) Wash and remove the core of fresh emblica fruit;
[0072] (2) Put the washed and pitted fresh emblica fruit into boiling water at 100°C for 60 seconds;
[0073] (3) Add the blanched emblica fruit into a sugar (glucose) aqueous solution, and then inoculate the
[0074] Yeast strains
[0075] The inoculum was fermented for 18 h;
[0076] (4) after fermentation is completed, the emblica fruit is taken out and dried to obtain the emblica preserved fruit;
[0077] The fermentation strain inoculation liquid in step (3) is prepared by the following method: taking 3 rings of honey yeast LGL-1 and inoculating them into the culture medium, activating them at 28°C for 48 hours, and obtaining the fermentation strain inoculation liquid; the culture medium is prepared with water and contains: glucose 50g / L, KH 2 PO 4 5g / L, MgSO 4 7H 2 O0.5g / L, yeast extract powder 5g / L;
[0078] In step (3), the fermentation temperature is 32° C., the inoculation volume of the fermentation strain inoculation liquid is 15% of the volume of the sugar-containing aqueous solution, the mass of the blanched emblica fruit added is 35% of the mass of the sugar-containing aqueous solution, and the mass fraction of sugar in the sugar-containing aqueous solution is 30%.
[0079] Example 5 Method for preparing preserved emblica fruit based on fermentation method
[0080] (1) Wash and remove the core of fresh emblica fruit;
[0081] (2) Put the washed and pitted fresh emblica fruit into boiling water at 100°C for 60 seconds;
[0082] (3) Add the blanched emblica fruit into a sugar (glucose) aqueous solution, and then inoculate the
[0083] Yeast strains
[0084] The inoculum was fermented for 18 h;
[0085] (4) after fermentation is completed, the emblica fruit is taken out and dried to obtain the emblica preserved fruit;
[0086] The fermentation strain inoculation liquid in step (3) is prepared by the following method: taking 3 rings of honey yeast LGL-1 and inoculating them into the culture medium, activating them at 28°C for 48 hours, and obtaining the fermentation strain inoculation liquid; the culture medium is prepared with water and contains: glucose 50g / L, KH 2 PO 4 5g / L, MgSO 4 7H 2 O0.5g / L, yeast extract powder 5g / L;
[0087] In step (3), the fermentation temperature is 32° C., the inoculation volume of the fermentation strain inoculation liquid is 20% of the volume of the sugar-containing aqueous solution, the mass of the blanched emblica fruit added is 30% of the mass of the sugar-containing aqueous solution, and the mass fraction of sugar in the sugar-containing aqueous solution is 20%.
[0088] Example 6 Method for preparing preserved emblica fruit based on fermentation method
[0089] (1) Wash and remove the core of fresh emblica fruit;
[0090] (2) Put the washed and pitted fresh emblica fruit into boiling water at 100°C for 60 seconds;
[0091] (3) Add the blanched emblica fruit into a sugar (glucose) aqueous solution, and then inoculate the
[0092] Yeast strains
[0093] The inoculum was fermented for 18 h;
[0094] (4) after fermentation is completed, the emblica fruit is taken out and dried to obtain the emblica preserved fruit;
[0095] The fermentation strain inoculation liquid in step (3) is prepared by the following method: taking 3 rings of honey yeast LGL-1 and inoculating them into the culture medium, activating them at 28°C for 48 hours, and obtaining the fermentation strain inoculation liquid; the culture medium is prepared with water and contains: glucose 50g / L, KH 2 PO 4 5g / L, MgSO 4 7H 2 O0.5g / L, yeast extract powder 5g / L;
[0096] In step (3), the fermentation temperature is 32° C., the inoculation volume of the fermentation bacteria inoculation liquid is 25% of the volume of the sugar-containing aqueous solution, the mass of the blanched emblica fruit added is 25% of the mass of the sugar-containing aqueous solution, and the mass fraction of sugar in the sugar-containing aqueous solution is 25%.
[0097] Example 7 Method for preparing preserved emblica fruit based on fermentation method
[0098] (1) Wash and remove the core of fresh emblica fruit;
[0099] (2) Put the washed and pitted fresh emblica fruit into boiling water at 100°C for 60 seconds;
[0100] (3) Add the blanched emblica fruit into a sugar (glucose) aqueous solution, and then inoculate the
[0101] Yeast strains
[0102] The inoculum was fermented for 18 h;
[0103] (4) after fermentation is completed, the emblica fruit is taken out and dried to obtain the emblica preserved fruit;
[0104] The fermentation strain inoculation liquid in step (3) is prepared by the following method: taking 3 rings of honey yeast LGL-1 and inoculating them into the culture medium, activating them at 28°C for 48 hours, and obtaining the fermentation strain inoculation liquid; the culture medium is prepared with water and contains: glucose 50g / L, KH 2 PO 4 5g / L, MgSO 4 7H 2 O0.5g / L, yeast extract powder 5g / L;
[0105] In step (3), the fermentation temperature is 34° C., the inoculation volume of the fermentation strain inoculation liquid is 15% of the volume of the sugar-containing aqueous solution, the mass of the blanched emblica fruit added is 30% of the mass of the sugar-containing aqueous solution, and the mass fraction of sugar in the sugar-containing aqueous solution is 25%.
[0106] Example 8 Method for preparing preserved emblica fruit based on fermentation method
[0107] (1) Wash and remove the core of fresh emblica fruit;
[0108] (2) Put the washed and pitted fresh emblica fruit into boiling water at 100°C for 60 seconds;
[0109] (3) Add the blanched emblica fruit into a sugar (glucose) aqueous solution, and then inoculate the
[0110] Yeast strains
[0111] The inoculum was fermented for 18 h;
[0112] (4) after fermentation is completed, the emblica fruit is taken out and dried to obtain the emblica preserved fruit;
[0113] The fermentation strain inoculation liquid in step (3) is prepared by the following method: taking 3 rings of honey yeast LGL-1 and inoculating them into the culture medium, activating them at 28°C for 48 hours, and obtaining the fermentation strain inoculation liquid; the culture medium is prepared with water and contains: glucose 50g / L, KH 2 PO 4 5g / L, MgSO 4 7H 2 O0.5g / L, yeast extract powder 5g / L;
[0114] In step (3), the fermentation temperature is 34° C., the inoculation volume of the fermentation strain inoculation liquid is 20% of the volume of the sugar-containing aqueous solution, the mass of the blanched emblica fruit added is 25% of the mass of the sugar-containing aqueous solution, and the mass fraction of sugar in the sugar-containing aqueous solution is 30%.
[0115] Example 9 Method for preparing preserved emblica fruit based on fermentation method
[0116] (1) Wash and remove the core of fresh emblica fruit;
[0117] (2) Put the washed and pitted fresh emblica fruit into boiling water at 100°C for 60 seconds;
[0118] (3) Add the blanched emblica fruit into a sugar (glucose) aqueous solution, and then inoculate the
[0119] Yeast strains
[0120] The inoculum was fermented for 18 h;
[0121] (4) after fermentation is completed, the emblica fruit is taken out and dried to obtain the emblica preserved fruit;
[0122] The fermentation strain inoculation liquid in step (3) is prepared by the following method: taking 3 rings of honey yeast LGL-1 and inoculating them into the culture medium, activating them at 28°C for 48 hours, and obtaining the fermentation strain inoculation liquid; the culture medium is prepared with water and contains: glucose 50g / L, KH 2 PO 4 5g / L, MgSO 4 7H 2 O0.5g / L, yeast extract powder 5g / L;
[0123] In step (3), the fermentation temperature is 34° C., the inoculation volume of the fermentation bacteria inoculation liquid is 25% of the volume of the sugar-containing aqueous solution, the mass of the blanched emblica fruit added is 35% of the mass of the sugar-containing aqueous solution, and the mass fraction of sugar in the sugar-containing aqueous solution is 20%.
[0124] Comparative Example 1: Method for preparing preserved emblica fruit based on fermentation method
[0125] (1) Wash and remove the core of fresh emblica fruit;
[0126] (2) Put the washed and pitted fresh emblica fruit into boiling water at 100°C for 60 seconds;
[0127] (3) Add the blanched emblica fruit into a sugar (glucose) aqueous solution, and then inoculate the
[0128] Yeast strains
[0129] The inoculum was fermented for 18 h;
[0130] (4) after fermentation is completed, the emblica fruit is taken out and dried to obtain the emblica preserved fruit;
[0131] The fermentation strain inoculum in step (3) is prepared by the following method: 3 rings of yeast DV10 are inoculated into a culture medium, and activated at 28°C for 48 hours to obtain a fermentation strain inoculum; the culture medium is prepared with water and contains: glucose 50 g / L, KH 2 PO 4 5g / L, MgSO 4 7H 2 O 0.5g / L, yeast extract powder 5g / L;
[0132] In step (3), the fermentation temperature is 30° C., the inoculation volume of the fermentation strain inoculation liquid is 15% of the volume of the sugar-containing aqueous solution, the mass of the blanched emblica fruit added is 25% of the mass of the sugar-containing aqueous solution, and the mass fraction of sugar in the sugar-containing aqueous solution is 20%.
[0133] Comparative Example 2 Method for preparing preserved emblica fruit based on fermentation method
[0134] (1) Wash and remove the core of fresh emblica fruit;
[0135] (2) Put the washed and pitted fresh emblica fruit into boiling water at 100°C for 60 seconds;
[0136] (3) Add the blanched emblica fruit into a sugar (glucose) aqueous solution, and then inoculate the
[0137] Yeast strains
[0138] The inoculum was fermented for 18 h;
[0139] (4) after fermentation is completed, the emblica fruit is taken out and dried to obtain the emblica preserved fruit;
[0140] The fermentation strain inoculum in step (3) is prepared by the following method: 3 rings of yeast BV818 are inoculated into a culture medium, and activated at 28°C for 48 hours to obtain a fermentation strain inoculum; the culture medium is prepared with water and contains: glucose 50 g / L, KH 2 PO 4 5g / L, MgSO 4 7H 2 O 0.5g / L, yeast extract powder 5g / L;
[0141] In step (3), the fermentation temperature is 30° C., the inoculation volume of the fermentation strain inoculation liquid is 15% of the volume of the sugar-containing aqueous solution, the mass of the blanched emblica fruit added is 25% of the mass of the sugar-containing aqueous solution, and the mass fraction of sugar in the sugar-containing aqueous solution is 20%.
[0142] Experimental Example 1 Determination of total phenol content
[0143] The preserved fruits of Phyllanthus emblica prepared in Examples 1 to 9 and Comparative Examples 1 to 2 were crushed through a 60-mesh sieve, 1.0 g of the powder was weighed, 25 mL of 80% ethanol was added, ultrasonic extraction was performed for 24 minutes, and the supernatant was filtered out;
[0144] Take 1mL of supernatant and dilute it with 80% ethanol to a 5mL volumetric flask. Then take 100μL of the diluted sample solution to a 10mL volumetric flask, add 500μL of Folin phenol, shake well and let stand for 5 minutes, then add 4.5mL of 7.5% Na 2 CO 3 The solution was fixed to volume. The reaction was carried out in the dark for 1 hour, and the absorbance was detected at 740 nm. The total phenol content was expressed as mg gallic acid equivalent (GAE) / g; the test results are shown in Table 1.
[0145] Table 1. Test results of total phenol content in preserved emblica fruit
[0146]
[0147] It can be seen from the experimental results in Table 1 that the total phenol content of the emblica preserved fruits prepared in Examples 1 to 9 is above 5 mg / g, and the highest can reach 12.56 mg / g; it is significantly or even much higher than the emblica preserved fruits prepared in Comparative Examples 1 to 2; this shows that in the process of preparing emblica preserved fruits by fermentation, the selection of fermentation strains is crucial; studies have shown that the emblica preserved fruits fermented by honey yeast LGL-1 can significantly or even greatly increase the total phenol content in the emblica preserved fruits compared with the emblica preserved fruits fermented by other conventional strains.
[0148] It can be seen from the experimental results in Table 1 that the differences in the total phenolic content of the preserved emblica fruit prepared in Examples 1 to 9 are also huge; among them, the preserved emblica fruit prepared in Example 5 has a total phenolic content of 12.56 mg / g, which is significantly higher than the preserved emblica fruit prepared in other Examples; this shows that in the process of fermenting preserved emblica fruit with honey yeast LGL-1, parameters such as fermentation temperature, inoculation volume of fermentation strain inoculation liquid, added mass of emblica fruit, and sugar content are very critical; under different fermentation temperatures, inoculation volumes of fermentation strain inoculation liquid, added mass of emblica fruit, and sugar content, the total phenolic content of the preserved emblica fruit is 12.56 mg / g, which is significantly higher than the preserved emblica fruit prepared in other Examples; this shows that in the process of fermenting preserved emblica fruit with honey yeast LGL-1, parameters such as fermentation temperature, inoculation volume of fermentation strain inoculation liquid, added mass of emblica fruit, and sugar content are very critical; The difference in total phenol content of the preserved emblica fruit obtained by fermentation is huge; the inventors found in the study that in the process of fermenting the preserved emblica fruit with honey yeast LGL-1, the preserved emblica fruit obtained by fermentation under the conditions of fermentation temperature of 32°C, inoculation volume of the fermentation strain inoculation liquid of 20% of the volume of the sugar-containing aqueous solution, added mass of emblica fruit of 30% of the mass of the sugar-containing aqueous solution and the mass fraction of sugar in the sugar-containing aqueous solution of 20%, the polyphenol content is much higher than the preserved emblica fruit obtained by fermentation under other fermentation temperature, inoculation volume of the fermentation strain inoculation liquid, added mass of emblica fruit, sugar content and other parameter conditions.
[0149] Example 2 DPPH free radical scavenging ability determination
[0150] Take the preserved fruits of Phyllanthus emblica; crush them through a 60-mesh sieve, weigh 1.0 g of powder, add 25 mL of 80% ethanol, perform ultrasonic extraction for 24 min, filter out the supernatant, concentrate and dry to obtain the preserved fruits of Phyllanthus emblica extract; dilute the preserved fruits of Phyllanthus emblica extract into polyphenol extracts with different concentration gradients; refer to the method of the literature "Chen Ting, Duan Zhouwei. Study on Ultrasonic-Assisted Extraction of Polyphenols from Lemon Peel and Its Antioxidant Activity [J]. Food Science and Technology, 2023, 48(02): 246-252", mix 0.02 mL of the extracts diluted into different concentration gradients and 3 mL of DPPH with a mass concentration of 0.5 mmol / L, stand in a constant temperature water bath at 37°C for 15 min under light-proof conditions, measure the absorbance of the sample group at 517 nm, and use the same concentration of Vc solution as a positive control. The calculation formula is as follows:
[0151]
[0152] Where: A i is the absorbance value of the sample group; A j is the absorbance value of ethanol instead of DPPH solution; A 0 The absorbance measured for the sample is ethanol instead.
[0153] Calculation of EC of emblica fruit based on clearance rate 50 According to the above method, the EC values of the preserved fruits of Phyllanthus emblica and Vc prepared in Examples 1 and 5 and Comparative Examples 1 to 2 were tested. 50The test results are shown in Table 1.
[0154] Table 1. EC of preserved emblica fruit 50 value
[0155]
[0156]
[0157] From the experimental results in Table 1, it can be seen that the EC 50 The value is significantly or even far lower than that of the preserved emblica fruit prepared in comparative examples 1 to 2; this indicates that in the process of preparing preserved emblica fruit by fermentation, the selection of fermentation bacteria is crucial; studies have shown that the preserved emblica fruit fermented with honey yeast LGL-1 can greatly improve the antioxidant effect of the preserved emblica fruit compared with the preserved emblica fruit fermented with other conventional bacteria.
[0158] From the experimental results in Table 1, it can be seen that the EC 50 The value is much lower than that of the preserved emblica fruit prepared in Example 1. 50 The value must also be less than the EC of Vc 50 value; this shows that: in the process of fermenting the preserved emblica fruit with honey zygosaccharomyces LGL-1, parameters such as fermentation temperature, inoculation volume of fermentation strain inoculation liquid, added mass of emblica fruit, sugar content and the like are very critical; the preserved emblica fruit fermented under different fermentation temperatures, inoculation volumes of fermentation strain inoculation liquid, added mass of emblica fruit, sugar content and the like parameters have huge differences in antioxidant effects; the inventors found in the study that in the process of fermenting the preserved emblica fruit with honey zygosaccharomyces LGL-1, the preserved emblica fruit fermented under the conditions of fermentation temperature of 32°C, inoculation volume of fermentation strain inoculation liquid of 20% of the volume of sugar-containing aqueous solution, added mass of emblica fruit of 30% of the mass of sugar-containing aqueous solution and mass fraction of sugar in sugar-containing aqueous solution of 20% has significantly higher antioxidant effect than the preserved emblica fruit fermented under other fermentation temperature, inoculation volume of fermentation strain inoculation liquid, added mass of emblica fruit, sugar content and the like parameters; its antioxidant effect is close to that of Vc, and has excellent antioxidant efficacy.
Claims
1. A method for preparing preserved emblica fruit based on a fermentation method, characterized in that: The following steps are included: (1) Wash and remove the core of fresh emblica fruit; (2) putting the washed and pitted fresh emblica fruit into boiling water for blanching; (3) adding the blanched emblica fruit to a sugar-containing aqueous solution, and then inoculating a fermentation strain for fermentation; (4) After the fermentation is completed, the emblica fruit is taken out and dried to obtain the emblica preserved fruit.
2. The method for preparing preserved emblica fruit based on fermentation according to claim 1, characterized in that: Step (2) The blanching treatment described in the above has a treatment time of 40 to 100 seconds.
3. The method for preparing preserved emblica fruit based on fermentation method according to claim 1, characterized in that: Step (3) The mass fraction of sugar in the sugar-containing aqueous solution is 15 to 30%.
4. The method for preparing preserved emblica fruit based on fermentation method according to claim 1, characterized in that: Step (3) The added mass of the blanched emblica fruit is 25-35% of the mass of the sugar-containing aqueous solution.
5. The method for preparing preserved emblica fruit based on fermentation method according to claim 1, characterized in that: Step (3) The fermentation strain described in is honey yeast LGL-1.
6. The method for preparing preserved emblica fruit based on fermentation according to claim 1, characterized in that: Step (3) The fermentation strain described in the invention is inoculated in the form of fermentation strain inoculation liquid.
7. The method for preparing preserved emblica fruit based on fermentation according to claim 6, characterized in that: Step (3) The inoculation volume of the fermentation bacteria inoculation solution is 15-25% of the volume of the sugar-containing aqueous solution.
8. The method for preparing preserved emblica fruit based on fermentation method according to claim 1, characterized in that: Step (3) The temperature of medium fermentation is 30-34℃.
9. The method for preparing preserved emblica fruit based on fermentation method according to claim 1, characterized in that: Step (3) The fermentation time is 12 to 24 hours.